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Dinner / Lunch / Sides / VEGETARIAN
LANCEWOOD® ROASTED BUTTERNUT SALAD WITH COTTAGE CHEESE & MINTED YOGHURT
Ingredients
Salad:
1 kg butternut, cut into long wedges
Salt & freshly ground black pepper to taste
5 ml chilli flakes
30 ml thyme, chopped
30 ml olive oil
20 ml red onion
5 ml garlic, crushed
5 ml honey
15 ml balsamic vinegar
Dressing:
125 ml LANCEWOOD® Double Cream Plain Yoghurt
Juice of half a lemon
15 ml whole grain mustard
30 ml mint, chopped
Salt & freshly ground black pepper to taste
To serve:
80 ml wild rocket
250 g LANCEWOOD® Creamed Smooth Cottage Cheese
100 g pine nuts, toasted
60 ml pomegranate seeds
Method
Salad:
Preheat the oven to 180°C. Toss the butternut, salt and pepper, chilli flakes, thyme and olive oil together. Roast the butternut for about 45 minutes until it is tender and beginning to char around the edges. Mix the red onion, garlic, honey and balsamic vinegar and pour over the cooked butternut. Leave to cool to room temperature.
Dressing:
Whisk together the LANCEWOOD® Double Cream Plain Yoghurt, lemon juice, mustard and mint and season to taste.
To serve:
Toss the wild rocket onto a serving platter and place the cooled butternut on top of it. Sprinkle with LANCEWOOD® Creamed Smooth Cottage Cheese, pine nuts and pomegranate seeds. Drizzle with the dressing to serve.
As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®
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